Restaurant Maintenance Technician
Job Description
Maintenance Technician & Facilities Specialist
Company: RMT Buffet Catering
Location: Irvington, NJ (Serving Essex County & Beyond)
Position Type: Full-Time / Part-Time
About RMT Buffet Catering
We are proud to be recognized as one of the Top 5 Caterers in Essex County! Built on high standards, incredible food, and a commitment to excellence, our Irvington-based team delivers top-tier event experiences. We know that a great kitchen and seamless event execution start with a pristine, fully functional, and organized environment—and that’s where you come in.
The Opportunity
We are looking for a sharp, dependable, and proactive Maintenance Technician to keep our kitchen, dining, and storage facilities in showroom-ready condition.
You aren’t just keeping things clean; you are the backbone of our operational efficiency. From maintaining equipment standards to organizing inventory and preparing event gear, your work ensures our chefs cook safely and our guests receive a flawless experience. If you take pride in ownership, efficiency, and keeping spaces spotless, we want you on our team.
Key Responsibilities
Facility & Sanitation Ownership
- Showroom Readiness: Ensure all floors, walls, work areas, sinks, bathrooms and door glass are immaculate and client-ready.
- Sanitation Management: Maintain correct sanitation solution ratios for cooking equipment and keep detailed cleaning logs.
- Continuous Flow: Keep sinks clear by washing dishes continuously—never allowing backlog during prep or event times.
- Spill & Safety Response: Immediately address spills, mishaps, and hazards across all kitchen and public areas.
Equipment & Kitchen Maintenance
- Deep Cleaning: Clean refrigerators, deep fryers, cooking equipment, and black Cambro boxes after use; polish heavy racks before storing them.
- Equipment Care: Inspect and maintain clean, usable equipment for both culinary and front-of-house staff using proper cleaning techniques.
Inventory, Logistics & Event Prep
- Grocery & Supply Storage: Put away incoming groceries, food, and supplies in their designated, sanitized locations.
- Event Support: Check and replenish Ready Boxes for upcoming events, and assist in assembling catering boxes for scheduled deliveries.
- Inventory Tracking: Perform weekly inventory counts of cleaning solutions and paper goods (plates, napkins, utensils, paper towels, toilet tissue, cups, straws, stirrers).
- Waste: Breakdown boxes and pull garbage regularly to keep all prep and loading zones clear.
Qualifications & Requirements
- Experience in kitchen maintenance, commercial cleaning, or facility sanitation preferred.
- Strong attention to detail and a high standard for cleanliness and organization.
- Ability to lift, push, and carry heavy kitchen equipment and supply shipments.
- Professional appearance and positive attitude when in public view of clients and guests.
- Ability to work flexible hours based on catering schedules.
MAINTENANCE TECHNICIAN
Maintain clean and usable equipment for cooking staff and serving staff using proper cleaning methods and techniques.
Manage Daily maintenance on floors, work areas, sinks, bathrooms, dining room, cooking equipment. Use cleaning logs.
Put away/Store groceries in their proper location.
Maintain proper sanitation solution ratio to be used on cooking equipment.
DO NOT allow dishes to pile in sink.
Assist in Clearing of Tables when necessary.
Maintain proper appearance when in public view of clients or guests.
Maintain cleanliness of Floors, walls, sinks, dining room spills or mishaps that require immediate cleanups
CATERING CHEF
Prepares all foods for events according to worksheet / menu
Label and date stored food
Properly store all prepped and cooked food items accordingly
Manage cooking staff, proper sanitation practices, product usage/rotation and waste control
Submit reheating instructions for all items where applicable.
Maintain aesthetic quality of all items seen by clients and guests including Buffet table, platters, Pans, family style platters, individual plates, desserts and plates
Maintaining cleanliness of cooking equipment(ovens, stoves, tables) Organized refrigerator – designated locations of raw food, cooked food, vegetation, fruits, preserved sauces, dairy (eggs, cheeses, butter, milk/cream) fresh herbs, breads,
Assist in preparing food items.
Take inventory (Mondays and Thursdays)
